How to make coconut bread

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  1.Sift in high-gluten flour, 20 grams of white sugar, yeast powder, salt, and beat in an egg.

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  2.Pour in 110 grams of warm water (the temperature does not exceed 40 degrees)

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  3. Stir until there is no dry powder, knead into a ball, and knead until a film appears

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  4.Add 25 grams of butter and continue to knead evenly

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  5.Knead until the mask is pulled out, ferment at room temperature for 40 minutes and set aside

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  6.Melt the remaining butter at room temperature, add the remaining sugar and stir evenly

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  7. Enter one Stir the eggs evenly

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  8.Add coconut milk and stir evenly until there is no dry powder

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  9. Stir into a ball and let it sit for later use

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  10. Let the dough ferment until it doubles in size, just press it without rebounding

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  11.Sprinkle dry flour on the board, take out the dough and knead to deflate the air

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  12.Use a rolling pin to roll into a rectangular thin pancake

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  13. Apply 2/3 of the prepared coconut paste.Can

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  14.Fold in half twice and fold into three long strips

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  15.Use a knife to cut the dough into small strips

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  16.Use the rolling method to roll up the dough and put it into the mold

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  17. Ferment at room temperature for 1 hour (two 6-inch cake molds can be made)

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  18.Leave it to double in size and brush with egg wash

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  19.Sprinkle with black sesame seeds and raisins Decoration

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  20. Bake in the middle rack of a preheated 180 degree oven for 20 minutes

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  21.Take it out and place it upside down on the drying rack to demould

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  22.Take out and cut into pieces and serve